Street-Style Aloo Tikki with Spiced Chana: The Ultimate Indian Comfort Food

Written by Sarah Gardner
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If you’ve ever strolled down a bustling Indian street market, chances are the enticing aroma of sizzling aloo tikki with chole stopped you in your tracks. This is the kind of dish that instantly transports you—crispy on the outside, soft on the inside aloo patties served over a bed of spicy, tangy chickpeas and topped with yogurt, chutneys, and crunchy garnishes. This is more than just a snack—it’s a full-on flavor bomb and a cornerstone of Indian street food culture. And today, I’m walking you through how to make aloo tikki just like the ones served in Delhi’s famous food stalls, complete with that punchy spiced chana.

Street-Style Aloo Tikki with Spiced chana PIN IT

Street-Style Aloo Tikki with Spiced Chana

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine Indian
Servings 4

Equipment

  • Large Mixing Bowl For mashing and mixing potatoes.
  • Pressure cooker or Instant Pot For cooking dried chickpeas. If using canned chickpeas, you can skip this.
  • Frying pan or skillet For pan-frying the aloo tikkis. A cast-iron skillet gives a nice even crust.
  • Spatula To gently flip the tikkis without breaking them.
  • Colander or strainer If you're soaking and boiling chickpeas from scratch.
  • Blender or food processor (optional) For a smoother chutney if making it fresh at home.

Ingredients
  

For the Aloo Tikki (Crispy Potato Patties)

  • 4 large potatoes boiled, peeled, and mashed
  • 2 tablespoons cornflour or rice flour, for extra crispness
  • 1 teaspoon red chili powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • Salt to taste
  • Oil for shallow frying

For the Spiced Chana (Chole)

  • 1 cup dried chickpeas or 2 cups canned, drained and rinsed
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 1 teaspoon ginger-garlic paste
  • 2 tomatoes finely chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon amchur dry mango powder
  • 1/2 teaspoon turmeric
  • 1 teaspoon red chili powder
  • Salt to taste
  • Water as needed

For Garnish

  • Plain yogurt whisked
  • Tamarind chutney
  • Green chutney mint-coriander
  • Chopped red onions
  • Chopped fresh coriander
  • Sev thin fried gram flour noodles
  • Pomegranate arils optional

Instructions
 

Step 1: Prepare the Chickpeas

  1. If using dried chickpeas, soak them overnight. Drain, then pressure cook with water and a pinch of salt for 6–7 whistles (or 25 minutes in an Instant Pot on manual mode). If using canned, rinse thoroughly and skip to the next step.

Step 2: Cook the Spiced Chana

  1. Heat oil in a pan. Add cumin seeds until they splutter.
  2. Add chopped onions and sauté until golden brown.
  3. Mix in the ginger-garlic paste and sauté for 1–2 minutes.
  4. Add tomatoes, and cook until soft and pulpy.
  5. Now, add all the dry spices—coriander, cumin, garam masala, turmeric, amchur, chili powder. Stir well.
  6. Toss in the cooked chickpeas and about 1/2 cup water. Simmer for 10–15 minutes, mashing a few chickpeas along the way to thicken the gravy.

Step 3: Prepare the Aloo Tikki

  1. In a large bowl, combine mashed potatoes, cornflour, chili powder, roasted cumin, chaat masala, and salt.
  2. Mix thoroughly until everything is well incorporated.
  3. Shape the mixture into palm-sized patties—round and slightly flattened.
  4. Heat oil in a skillet on medium heat. Place the tikkis and fry until golden and crispy on both sides, about 3–4 minutes each.

Step 4: Assemble

  1. Place 2–3 tikkis on a plate.
  2. Spoon a generous amount of spiced chana over them.
  3. Drizzle yogurt, green chutney, and tamarind chutney.
  4. Sprinkle chopped onions, coriander, and sev.

Optional: Garnish with pomegranate for a burst of freshness.

    Pairings

    This dish is a meal in itself, but here are a few pairings that elevate it:

    • Masala Chai – A strong spiced tea to complement the bold flavors of the tikki.
    • Sweet Lassi – If you want something cooling, a chilled lassi balances out the heat.
    • Aalu puri – Though typically a breakfast dish, pairing with puri offers an added indulgence if you’re turning this into a brunch spread.
    • Papdi chaat – For a full street food experience, serve this alongside another chaat-style dish like papdi chaat or even dahi tikhari for a yogurt-forward counterbalance.
    • Chikki (Indian brittle) – Round it off with a sweet note using a homemade chikki recipe indian style. Peanut or sesame chikki both work beautifully here.

    FAQs

    1. What type of potato works best for aloo tikki?

    Starchy potatoes like Russet or Yukon Gold are ideal. They mash easily and give that signature fluffy texture inside while crisping up beautifully outside.

    2. Can I bake or air fry the aloo tikki instead of frying?

    Absolutely. For a healthier version, brush the patties with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway. In an air fryer, cook at 375°F (190°C) for 15 minutes, shaking the basket once.

    3. Should I use canned chickpeas or cook them from scratch?

    Cooking chickpeas from scratch gives better texture and flavor, but canned chickpeas work just fine when you're short on time.

    4. Can I make the tikkis in advance?

    Yes, you can shape and refrigerate the tikkis up to 24 hours ahead. Just fry them fresh before serving to retain the crispness.

    5. What other toppings can I try?

    You can top the dish with grated paneer, crushed chaap tikka, or even experiment with pickled onions or spicy peanuts for an extra kick.

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